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The cheese comes from sheep’s milk from Comisana and Massese and from that of goat breeds Grigia Ciociara e Bianca Monticellana. Feeding animals is quite natural, thanks to the herbs of the pastures, even at higher altitudes, in the Abruzzo National Park.

It is the classic shepherds’ cheese with its cylindrical shape, with a hard crust and a taste that becomes stronger as it matures.